Directions:

2. For filling, in a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.

3. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes more or until heated through and cheese is melted.

4. Sprinkle with additional cilantro and green onions.

Tips:

*If you are preparing this recipe as gluten free, there are several things to make note of:
-these ingredients need to be verified as GF: turkey, cranberry sauce, black beans, and salsa
-use GF corn tortillas

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4 Responses to “Cranberry- Turkey Enchiladas”

postedJan 29, 2011 7:05 AM

Jo Satloff

I made similar enchiladas with Thanksgiving leftovers last fall and loved them. Used homemade cranberry sauce. Don’t remember the beans but I’ve lost the recipe and am delighted to have found yours. I had expected to have company to share them with but didn’t so had a lot left to eat by myself. OK. I froze them, then pried them apart (would have been better to divide into two batches, but..) and reheated them. They looked awful (they turn a pinkish gray, ecch), but they were still delicious. I have more leftover turkey from Christmas, and I’m about to make more of this great dish. Two suggestions: Adjust the amount of hot sauce to taste. Thin the sauce a bit with OJ or broth to keep the enchiladas moist.